1. Pour the water into a saucepan and put it on the stove to boil.
2. With the side of a knife blade, smash the cloves, cardamom and cinnamon. Roughly chop the ginger. Add these items along with the pepper to the pan. When the water starts to boil, turn off the heat so the flavors of the spices can come out.
3. Let it steep for 5 minutes. Turn on the heat again; stir in the milk and sugar. Carefully bring to a boil then turn off the heat. Add the tea leaves. Stirring occasionally, let the tea steep for 3 to 5 minutes. Pour through a strainer to remove the spices. Add more milk or sugar to taste. Makes about 3 cups.
- I use milk instead of half and half in the traditional Indian style. I also use turbinado sugar which is only partially refined. Of course, use any sweetener you prefer.
3 cups water
2 cardamom pods
1 cinnamon stick, broken into small pieces
1/4 inch fresh ginger, cut into pieces
1 pinch freshly ground black pepper
2/3 cup milk
2 tablespoons turbinado sugar
2 heaping tablespoons Black tea
The most traditional spices used in Masala Chai are cloves, cardamom, cinnamon, ginger and black pepper. Additional spices are used in some versions and include: coriander, allspice, nutmeg, star anise, fennel and vanilla bean. The amounts used of each vary based on personal preferences.